Food & Cooking Recipes Appetizers Winter Squash Dip 3.2 (194) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 16, 2020 Print Share Share Tweet Pin Email Photo: Krause, Johansen Yield: 6 cups For a festive presentation, serve this Winter Squash Dip appetizer in a large, round, hollowed-out squash, such as a turban. Ingredients 1 winter squash (about 2 pounds), such as butternut or turban, unpeeled, seeded, and cut into 3-inch pieces Extra-virgin olive oil, for drizzling Coarse salt and freshly ground pepper, to taste 2 heads garlic, tops cut off to expose cloves 1 ¼ sticks (10 tablespoons) unsalted butter, room temperature 8 scallions, white and pale-green parts only, sliced 1 inch thick 2 chipotle chiles (canned in adobo sauce) 2 cups (16 ounces) sour cream 8 ounces cream cheese, room temperature 1 ¼ cups grated Parmesan cheese (about 4 ounces) 4 teaspoons fresh lemon juice Paprika, for sprinkling Roasted pepitas (pumpkin seeds), for garnish Breadsticks, for dipping Directions Preheat oven to 400 degrees. Place squash on a rimmed baking sheet. Drizzle with oil, season with salt and pepper, and toss. Spread squash in a single layer. Place garlic on a piece of parchment-lined foil. Drizzle with oil, and wrap loosely. Place on baking sheet with squash. Bake until squash is soft and golden brown, about 50 minutes. Let cool slightly. Meanwhile, melt 4 tablespoons butter in a skillet over medium heat. Add scallions, and cook, stirring occasionally, until softened, about 4 minutes. Scoop flesh from squash, and transfer to a food processor. Squeeze garlic from skins, and add to squash. Add scallions and chipotles, and pulse until smooth. Add remaining 6 tablespoons butter, the sour cream, cream cheese, Parmesan, and lemon juice, and pulse until just combined but not smooth. Season with salt and pepper. Pour into a hollowed-out squash or a serving bowl. Refrigerate for 1 hour. Sprinkle with paprika, and garnish with pepitas. Serve with breadsticks. Print